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Instant Pot Eggnog Cheesecake

Instant Pot Eggnog Cheesecake makes a perfect holiday dessert--without turning on the oven. This cheesecake is made with real eggnog for a cheerful and decadent finish to your meal!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Chill Time
6 hrs
Total Time
7 hrs 20 mins
Servings: 8 servings
Calories: 426 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ cups water for bottom of Instant Pot
For the Crust:
  • 24 golden Oreo cookies or 1 1/2 cups crumbs
  • ¼ cup unsalted butter melted
  • 2 Tablespoons light brown sugar packed
  • ½ teaspoon ground nutmeg
For the Filling:
  • 8 ounces cream cheese softened
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • ¾ cup eggnog room temperature
  • ½ teaspoon ground nutmeg
  • 1 Tablespoon cornstarch
For Serving (optional):
  • Whipped Cream
  • ground nutmeg

Instructions

    Cup of Yum
  1. Line the bottom of a 7x3-inch springform pan with parchment paper. Set aside.
  2. In a food processor, pulse cookies with melted butter, brown sugar, and nutmeg. Pour crumbs into bottom of springform pan and press with palm of hand until packed. Refrigerate pan with crust while preparing the filling.
  3. In a large mixing bowl, beat cream cheese with sugar until creamy. Add in eggs, eggnog, nutmeg, and cornstarch, scraping down the sides to ensure everything is well blended.
  4. Pour the filling into the springform pan, on top of the crust layer. Wrap the top of the cheesecake in a foil tent. Then place the cheesecake on a second piece of foil, wrapping the sides up over the top.
  5. Add water to the bottom of the 6qt Instant Pot. Place wrapped springform pan on a trivet or sling and lower into the pressure cooker.
  6. Secure the lid, turn the valve on top to SEALING, and set to high pressure with a cook time of 50 minutes.
  7. When cook time ends, allow pressure to naturally release completely (this may take 20-30 minutes).
  8. Lift cheesecake out of Instant Pot by using the trivet handles. Allow cheesecake to cool at room temperature on a cooling rack. The center may look a little jiggly, but will continue to firm as it cool and then chills.
  9. After cheesecake has cooled completely, place in refrigerator for 6 hours, or overnight to chill.
  10. After chilling, remove foil, blot off any condensation with a paper towel. Use a knife to run along the sides of the pan to gently remove cheesecake from the springform pan. Unhinge and slide onto a serving platter.
  11. Serve with whipped cream and a sprinkle of nutmeg if desired.

Notes

  • Serving suggestion: Garnish slices of cheesecake with fresh whipped cream and nutmeg. Delicious!
  • Substitute: swap out the golden Oreo cookies for graham crackers instead!
  • Make a foil tent: Wrap the pan in foil (without letting the foil touch the cheesecake itself) before putting it in the Instant Pot. This keeps extra water from condensing on the top of the cheesecake which can cause cracking.
  • Blot off condensation: Any condensation that collects on the cheesecake as it chills can be blotted off with a paper towel before serving.
  • If using graham crackers instead, you'll need about 13 full size crackers. Gingersnaps are also a delicious substitute.

Nutrition Information

Serving 1slice Calories 426kcal (21%) Carbohydrates 45g (15%) Protein 6g (12%) Fat 25g (38%) Saturated Fat 12g (60%) Polyunsaturated Fat 12g Cholesterol 105mg (35%) Sodium 245mg (10%) Fiber 1g (4%) Sugar 32g (64%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 426

% Daily Value*

Serving 1slice
Calories 426kcal 21%
Carbohydrates 45g 15%
Protein 6g 12%
Fat 25g 38%
Saturated Fat 12g 60%
Polyunsaturated Fat 12g 71%
Cholesterol 105mg 35%
Sodium 245mg 10%
Fiber 1g 4%
Sugar 32g 64%

* Percent Daily Values are based on a 2,000 calorie diet.